Rosemary Mushroom Risotto
A creamy satisfying dish that combines peas and mushrooms with a mustard miso creamy rice.
Ingredients
- 8 cups vegetable broth low- or no-sodium
- 3 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 cup thinly sliced shiitake mushrooms caps packed
- 1 small onion finely chopped
- 2 tablespoons minced garlic
- 2 tablespoons minced rosemary
- 1 tablespoon nutritional yeast
- 1 ½ cups arborio rice
- 1 cup dry white wine
- 1 ½ tablespoon Dijon mustard
- 1 ½ tablespoon mellow white miso
- Vegan parmesan shredded, to taste
- Sea salt and pepper to taste
Vegetable Options:
- 1 to 2 cups frozen peas
- 1 cup fava beans blanched and peeled
- 1 to 2 cups asparagus tips raw
Instructions
- Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.
- Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft. Add garlic, rosemary, nutritional yeast and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn.
- Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will know. The rice should be chewy, firm, yet tender. You may not use all of the broth and that’s ok. Don’t have a meltdown.
- At this point, you can fold in whatever vegetables you are using along with the shredded vegan parm. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.
Notes
To garnish, I like to fry up some additional sliced mushrooms to place on top, as well as some blanched vegetables (especially peas!). That’s because I’m a food stylist and I want it to look extra pretty. You totally don’t have to do this! But if you’d like to impress someone, I suggest that you do. 😉
Nutrition
Calories: 376kcal | Carbohydrates: 60g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1506mg | Potassium: 386mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1321IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 4mg